The Road Less Travelled: 2012

Sunday, August 12, 2012

Home-Made Hainanese Chicken Rice

Rice Cooker Chicken Rice Recipe

Tips: Use half the amount of water you normally need to cook rice, as the juices from the chicken will drip down to the rice beneath as it cooks in the rice cooker.

Ingredients
2 chicken thighs
1 1/2 cup rice grain
Chicken stock (I use 1 cup)
1-2 pandan leave, tied in a knot
5 garlic cloves, peeled
3 ginger slices Coriander and spring Onion (garnish)
Sliced cucumbers and tomatoes

Instructions
1.Add rice, chicken stock, pandan, garlic and ginger in the rice cooker. Top with chicken pieces. Cook the rice in the rice cooker. When the rice is cooked, season to taste with salt, if needed.
Note: If your rice cooker cook within 30 minutes, let it keep warm for at least another 30-45 minutes, or until ready to serve.

2.To serve, scoop a bowl of chicken rice on plate. Place cooked chicken over the rice. Garnish with sliced cucumbers, tomatoes, coriander and spring onions. Serve with ginger sauce and chilli sauce at the side.

Chilli Sauce
This is the chilli sauce that resembles the type that is served with Hainanese chicken rice. Adjust the chilli padi to your desired heat level.

Ingredients
- 2 tbsp chicken broth
- 4 chilli padi (adjust amount to preferred heat leavel; de-seed if needed)
- 2 limes
- 1 tsp rice wine vinegar, to taste
- 5 garlic cloves
- 1 slice ginger
- a small pinch of salt

Directions
Blend everything together except lime. Pour into condiment dish and squeeze lime juice. Combine well.
Note: For fast and even blending, roughly chop the ginger and thinly slice the garlic, before adding to the blender.

GINGER SAUCE

This is a dipping ginger sauce for the steamed chicken.

Ingredients
- 50g ginger, scrap off skin with spoon and roughly chopped
- 2 tbsp chicken broth
- 1 tsp sesame oil, to taste
- salt, to taste

Directions
1. Blend everything until smooth. Season to taste with salt.